An Oishii Take on Pasta

Terra, which serves what it calls Tokyo-Italian cuisine, is helmed by chef-owner Seita Nakahara, who was previously helming the kitchen at Enoteca L’Operetta. Nakahara is a passionate chef trained in Tokyo’s traditional Italian restaurants before spending four years in the kitchens of Tuscany, Sicily and Piedmont. Nakahara does not take any shortcuts: for example, he churns out fresh pasta daily and makes his own bottarga with Japanese mullet roe and cures it for two to three weeks. You can taste this in his signature dish, Spaghetti with Yuzu and Bottarga ($38), which also comes with a touch of sea urchin from Hokkaido.